Sunday dinner: Parmesan-crusted baked pork medallions

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

Go for a gold-medal meal

The next time you're wondering what you can whip together for a great Sunday dinner, get these Parmesan-crusted baked pork medallions on the table. You'll be golden!

Pork is easy to prepare, and this Sunday dinner recipe for Parmesan-crusted baked pork medallions is no exception. This seems like a fancy meal to serve, but it really doesn't take much effort to make.

This dish is a treat, and whose family doesn't deserve a gold-medal meal? I serve these medallions over a family-favorite pasta with a simple marinara sauce. The golden, Parmesan-crusted pork has a bit of crunch that pairs nicely with the sauce. I added fresh thyme to the breading for some extra flavor. When it comes to serving a pleasing meal, I know I'm golden with this one.

One at a time, dredge each medallion in the flour, then the egg mixture, allowing the excess to drip off back into the dish. Finally, place each medallion in the Parmesan-panko mixture and press gently on both sides so the mixture sticks.

Place in the baking dish so they are not touching.

Bake for 25-30 minutes until golden and cooked through. The FDA notes that a safe internal temperature for pork is 145 degrees F, as measured with a meat thermometer. This includes a 3-minute rest time.